Preheat a large skillet over medium heat. Add olive oil to coat pan. When heated, add garlic, 1 tbsp. chili powder and 1/2 tsp. cumin (I used seeds or ground, depends on what’s handy) and saute until it starts to smell really good. Then add onion and cook until onions are starting to soften. Add ground turkey, breaking up the meat into smaller chunks as it cooks. When most of the turkey is browned, add another 1 tbls. chili powder and 1 tsp. cumin and the cayenne pepper along with the tomato sauce. Reduce heat to low-medium until turkey is cooked through and sauce thickens slightly.

While the filling is cooking, chop up onion and tomato plus what ever other fillings you like. Last time, we had avocado (just diced), tomato/onion, cheese and sour cream.

You can either heat up the tortillas between two damp paper towels in the microwave (45-60 seconds on high, flip over half-way through) or heat them individually in a dry frying pan.

TIps and Options

You can use a taco seasoning mix if you want. Just try to find something that is mostly spices and not a lot of fillers. I’ve done a combination of the two before- a packet mix and 1/2 the cumin and chili powder.

I generally use burrito size flour tortillas because that is what Chris prefers. Buy them from the refrigerated section or look for ones from a local shop.

Feeling really ambitious? Try making your own corn tortillas. I have the tortilla press which is really useful but just use a nice heavy skillet to cook them instead of the comal. Don’t buy the expensive electric tortilla maker. Its heavy, overpriced and the machine makes this horrible screaming sound when you press the tortillas. (You can make your own flour tortillas but its a little less fun than corn ones, I think).

Adjust the seasonings to your liking- Of course!. Consider buying pureed tomatoes with jalapenos mixed in although I like the thicker sauce that comes from the tomato sauce.